French toast(le pain perdu). Try The McCormick® Recipe For A Delicious Taste. Pain Perdu (pronounced pan pare-due) literally means "lost bread", referring to this dishes' magical ability to rescue stale bread that would otherwise be lost. It's the original French Toast, and with a crisp buttery exterior and a soft custardy interior Pain Perdu makes for a sinful Sunday morning brunch.
Dress up this French toast recipe with a dusting of confectioners' sugar, whipped. Pain Perdu is really the origins of our American "French Toast" recipes, but I find it's even better with a thicker, heartier bread like a baguette. So next time you're entertaining and don't get through a whole baguette, pop those slices in the freezer until you can make pain perdu, it's a fantastic little breakfast treat! You can have French toast(le pain perdu) using 1 ingredients and 1 steps. Here is how you achieve that.
Ingredients of French toast(le pain perdu)
- You need 4 of eggs,1teaspoon sugar, optional,dash salt,1 cup milk,10 to 12 slices white bread,butter,maple syrup or other syrup.
This is not your typical French toast recipe. Originally from New Orleans, pain perdu is made using thick slices of French bread soaked in a sweet custard batter. It's lightly cooked in a pan first, then baked 'til golden brown. In New Orleans Louisiana Creole cuisine, French toast is known as pain perdu and is most commonly served as a breakfast dish.
French toast(le pain perdu) instructions
- Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup..
This French toast is the real French deal. (Pain perdu translates to "lost bread," referring to how this approach beautifully transforms day-old bread into something you'll want time and again). It leisurely soaks stale bread in a sweet vanilla custard (no cinnamon allowed!) and then cooks it in butter until crisp on the outside and. Je ferai plus le petit-déjeuner de Penny et elle verra que mon pain perdu était la seule chose qui la retenait. Which means I won't be able to make Penny breakfast every day, and she'll realize my brioche French toast was the only thing keeping her in the marriage. Yes, this is French toast, but a superior one.
